Spiced Cauliflower and Onion Salad

Prepare this salad a day ahead to allow the flavors to blend well, but serve it at room temperature to bring out the spices.

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Yields:
6
servings

Prep Time:
0
hours
10
mins

Cook Time:
0
hours
32
mins

Total Time:
0
hours
42
mins

Ingredients

1
head cauliflower (2 1/2 pounds), separated into small florets

2
tsp.
sesame seeds

3/4
tsp.
mustard seeds

1/2
tsp.
cumin seeds

1/4
tsp.
coriander seeds

4
cardamom pods

6
tbsp.
butter

1
lb.
onions, thinly sliced

1 1/2
c.
plain low-fat yogurt

1/4
tsp.
pepper

2
tbsp.
minced cilantro or parsley, for garnish (optional)

Directions

In a steamer, cook the cauliflower until crisp-tender, 5 to 6 minutes. Rinse under cold water, drain, and set aside.

In a small heavy skillet, combine the sesame, mustard, cumin, and coriander seeds. Break open the cardamom pods and add the seeds. Heat the spices over medium heat until the mustard seeds start to "dance." Transfer to a spice or coffee grinder, mini food processor, or mortar and pestle, and pulverize until fine. Set aside.

In a large skillet, melt the butter over low heat. Stir in the onions, cover, and cook, stirring frequently, until softened, about 10 minutes.

Uncover, increase the heat to high, and continue to stir and cook until the onions are lightly browned, 10 to 12 minutes.

Add the ground spices and cook for 1 to 2 minutes, stirring constantly. Add the cauliflower and cook, stirring, for 1 to 2 minutes. Remove from the heat. Stir in the yogurt and pepper, blend well, and refrigerate overnight. If you like, garnish with cilantro before serving.

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